Name: Ricotta Dumplings
Cook time: 3600 s
Total time: 3600 s
Yield: 15-20 balls
Ingredients: 450 gr whole milk ricotta; 50 gr AP flour; 50 gr Parmigiano Reggiano (grated); 10 gr salt; 1 pasture raised egg; 1 pasture raised egg yolk

BENGINGI

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Ricotta Dumplings

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1 h 0 min

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While the exact origin of ricotta dumplings is unknown, it is believed to have originated in Italy, where ricotta cheese has been a staple for centuries. Ricotta dumplings have been a popular dish in Italian cuisine for generations, with many variations and regional adaptations. Ricotta dumplings are a delicious and versatile dish that can be served as a main course or a side dish. These light and fluffy dumplings are made with ricotta cheese, parmesan, and eggs, resulting in a delicate texture and a subtle flavor that pairs well with a variety of sauces and toppings. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, ricotta dumplings are a great choice that is sure to impress.

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Ingredients

450 gr whole milk ricotta

50 gr AP flour

50 gr Parmigiano Reggiano (grated)

10 gr salt

1 pasture raised egg

1 pasture raised egg yolk

Directions

Step 1

In a cheesecloth add the ricotta and press it down (using a weight, can be anything heavy) to get rid of any access liquid. You want the ricotta to be as dry as you can. The pressing process should take at least 30 min.

450 gr whole milk ricotta

Step 2

In a bowl, add the drained ricotta, Parmigiano Reggiano, salt, egg and egg yolk. Mix well until combined.

50 gr Parmigiano Reggiano (grated)

10 gr salt

1 pasture raised egg

1 pasture raised egg yolk

Step 3

Add the flour and mix until combined.

50 gr AP flour

Step 4

Using your hands, form balls from the ricotta mix to your desire size. I shape them to be little smaller than a ping pong ball.

Step 5

Boil the ricotta balls until they float to the top.

Step 6

Combine with your desired sauce!

Step 7

YASSS!

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